FBF: Smoked Trout Dip

FLASH-BACK FRIDAY

SMOKED TROUT DIP

click on image to see full post from 4/5/12

Smoked Trout

Its trout-fishing time of the year again! Personally, my favorite time of the year. We are huge fish lovers, and I have so many ways to cook them! We got a new grill for the Spring which one side is gas grill, the other side is charcoal grill with an attachment for the smoker. I've heard about smoked trout, so we tried it out as soon as we could! I have to say, I doubt I'll cook it any other way from now on =)



There is a few things you need to know about smoking trout:

• It takes a long time (haha, have patience!)


• Use a mild wood such as pecan, apple, oak or alder. (I used oak this time) Strong woods can give the fish an undesired flavor.


• Trout often isn't cooked after its been brined, but if you do, make sure when you take them out of the brine, to rinse them well, and then let them air dry.

Cooking:

• No season is required when smoking fish. The wood gives it all the flavors it needs. The lemon slices give a slight flavor, but is used more to keep moisture in.


• Start off the wood chips at a low temperature--like 175--for 30 minutes. This makes the skin dry out so it will hold during the rest of the smoking.


• Add lemon slices after the low smoking to lock in moisture of the fish.


• After the low cooking, raise the temperature to about 225 for almost an hour (for fish 8 to 10 inches long). Adjust time to the size of fish you use.


• Make sure you place the fish far enough apart so the smoke can reach all side (in other words, make sure they aren't touching)


• Most fish is safe to eat at 175 degrees, use a thermometer to check internal temps. Much higher than that and the fish will dry out completely.

Cook some veggies as a side, but keep the flavors very mild. You don't want anything to mask the amazing flavors of the fish.

Later this week, you will see a recipe for smoked trout dip!

Wordless Wednesday {{linky}}

WORDLESS WEDNESDAY

Remember this apron I showed off during the summer?

Very big, blah and "manly"...right?

Well, I asked a good friend of mine to "modify" it a bit....and here it is NOW!

Is that AWESOME or what?!?! I love it!! Thanks Belinda!!

I have activities going on tonight, so I'll be a little "behind" with the parties...so link away and I will when I get in tonight!
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MFS Seasoning

In my busy 8 weeks of taking classes (after almost a decade of not being a student) I had to come up with a lot of quick meals. I became really close to my seasonings--closer than I ever had before in my cooking "career." This also means I was looking for more variations. Well, one day at the commissary, I saw this packet. We've been eating a lot of fresh trout and shrimp, so this appealed to me. And MAN, I'm so glad it did! IT IS AWESOME. A delicious blend of spices that took our seafood to a whole new level.

Click on the image to be taken to the MFS web site

The packet says to use on salmon, shrimp and scallops, but we put it on ALL our seafood. It was THAT GOOD. So, if you see this in your grocery store, get it! You won't be disappointed!

The also have a variety of other spice combos, and we tried the one for pork and it was just as splendid. I'm hoping the commissary with get more of the spice combinations in the future, because I'll defiantly be trying them.

These views and opinions expressed are my own, and by no means was I endorsed for this product.

Fried Trout

Ever wonder what happened to that really big trout my husband caught? Here's to answer:

FRIED TROUT

And it was sooooooooooooo good! And EASY! The worst part was cleaning the fish...different story =)

4 trout fillets, or any other white fish
Fish fry breading
2 eggs
3 tblsp water
canola oil (for frying)

Heat the oil in large heavy-duty skillet (preferably a cast-iron one) to medium-high heat.
Beat egg and water in shallow bowl. Dredge fish in egg mixture, then cover with breading. Carefully place in heated oil and fry for 4-5 minutes, or until browned and fish flakes easily.

Be careful not to crowd the pan! Only do about 2 pieces at a time.

See? Easy--and delicious!!

Other Trout/Fish recipes:

  

Wordless Wednesday {{linky}}

WORDLESS WEDNESDAY

Went camping this past weekend and my husband fished the whole time.

He finally caught himself a "lunker" (aka big trout) that weighed 5lb and 12oz
We came home and filled up our freezer with fresh trout, and my hubby got to iron a patch on his fishing vest. 

"The end of the Rainbow" Apron to cook the the rainbow trout with!

All he can think about is his lunker, and all I can think about it how many meals we can have with the trout! 
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Fresh Trout with Butter and Lemon

FRESH TROUT WITH BUTTER AND LEMON

Nothing is better than fresh fish, and my favorite (currently) is Trout. My husband and son go down to the stream and fish together. They brought me home some trout, so thats what I made for dinner. My husband does all the cleaning and head-removing...that stuff makes me want to puke. HAHA!

This is a really simple recipe that can be used for all kinds of fish. Its good to know and have on head, just in case someone brings home fresh fish for you!

For each fish, place 1/2 slice of lemon,1 tablespoon of butter and a pinch of salt and pepper on the inside. Then sprinkles with a little olive oil and place another tablespoon of butter on top. You can't ever have too much butter. The generously sprinkle with kosher salt and a little bit of freshly ground black pepper. Place the fish on a slip mat or parchment paper and broil under high heat. about 8 inches away from broiler, for about 15 minutes, carefully turning half way through.

Enjoy!